Toll House Chocolate Chip Cookies in Demarle Bon Cook Round 6 Tray

Yesterday I was with a friend having lunch at the local bakery/bread company.

The display case there is such a treat to see.  And in the case there were cookies in this large round shape.

We agreed we have to try this.

Today she's coming for dinner with her husband and I decided to have these for dessert.

It took three tries to get the baking time and temp. correct.

Each one of these very large cookies are about the same amount as 5 cookies.  I ended up cutting them in wedges and sharing around.

Each regular batch of Toll House Chocolate Chip Cookies makes 8 to 9 cookies this size.

Fill the tray about 1/2 to 2/3 full and bake at 325 degrees for 23 minutes.

Here they are before removing from the tray:

This is not necessarily something I will repeat.  But I wanted to do it once anyway.

Honey Boat Delicata Squash and a Handmade Rib Basket

A few days ago I was basket weaving with friends and our hostess shared her delight in finding Honey Boat Delicata Squash at our local farm stand.

Today we made a special trip out to the country and picked up a couple.

In the background of the photo are the saved seeds and maybe I will be in the mood to plant them next spring.

This special sweet squash was developed by Dr. James Baggett of Oregon State University.

And we did enjoy it for supper tonight seasoned with "Maldon Sea Salt Flakes" (another story for another time), avocado oil and thin sliced shallots.  Baked at 400 degrees for 40 minutes.

Before baking:

 

After Baking: 

My new large rib basket.  Started last spring and finished this past week.  

It took three classes to finish this one.  Orange, red and yellow. 

Today's farm stand purchases:  Honey Nut Squash, Honey Boat Squash, Heirloom tomatoes.

Another photo in better lighting:

Ripening Green Tomatoes

This year I wasn't going to plant tomatoes.

And then a friend gave me two cherry tomato plants.

This year our first frost came October 7th, which is about two weeks early.

And I brought in all the green tomatoes and put them on plates in front of the French doors.

 

Within 5 days many had ripened so I baked the ripe ones 

plus there were more than fit in the pan that day.  

The next photo shows the baked cherry tomatoes sprinkled with avocado oil and sea salt.  These were done at 350 degrees for 50 minutes.  Then we turned the oven off and left them in the oven with the door closed.  

Here they are some of the consolidated tomatoes.  Not shown: large round bowl was also full and didn't make it in the photo.

 

Today is October 25th and I just baked the last of the tomatoes except the few in this small dish:

  They ripened within 3 weeks.

In years past, I have gathered green heirloom tomatoes from frozen vines and laid them out to ripen.  We used them as they turned red and we were eating the last of them in January. 

Looks like the cherry tomatoes ripen much faster off the vine than the heirlooms.